Comprehensive insights into the mechanisms influencing flavor alteration in mutton soup induced by thermal and cold sterilization: Integration of flavoromics and lipidomics.

Sterilization can change the flavor of mutton soup (MS), with different sterilization methods having distinct effects on the MS flavor. This study aims to investigate the flavor alterations in MS following pasteurization (PS), high-temperature sterilization (TS), high hydrostatic pressure (HHP), and ultrasonic sterilization (US) using flavoromics and lipidomics. TS treatment significantly enhanced the contribution of warmed-over flavors (WOFs), including nonanal, 1-octen-3-ol, hexanal, 2-pentylfuran, heptanal, and (E)-2-decenal, preserved inosine monophosphate levels but significantly decreased amino acids concentration. Lipidomics found PS and TS treatment accelerated lipid oxidation and produced sterol esters and phosphatidylethanolamine, which are positively correlated with WOFs. While, HHP and US treatments enhanced characteristic flavor compounds, suppressed WOFs formation, preserved nucleotides (GMP, AMP, CMP) concentrations and amino acids, as well as improved sensory qualities by promoting triglyceride precursors critical to MS flavor. This study provides a scientific basis for the sterilization of MS and promotes its industrial production.